In Capistrello, the cuisine is simple and authentic, rooted in rural and pastoral traditions. This cuisine is rich in legumes, grains, meat, and local produce. Among the typical dishes is Ranati, a rustic first course.

 

Zuppa di Ranati.

(Immagine da https://blog.giallozafferano.it/trasdijuneecumblimende/i-ranati-zuppa-di-cereali-e-legumi/)

 

Ranati is a soup made with a mixture of grains and dried legumes (wheat, corn, chickpeas, and beans) enriched with pork rinds and ham scraps. It’s a dish associated with the agrarian rites of passage between winter and summer.

 

Taccozze con fagioli, tipico piatto di Capistrello e della Marsica.

 (Immagine da https://unamericanatragliorsi.com/2014/02/pasta-e-fagioli-per-noi-orsi-taccozzette.html/)

 

Another typical dish of this area is taccozze with beans. Taccozze with beans is a first course consisting of handmade pasta typical of the Marsican area, often topped with legumes. Other first courses, often served as a main course, include many varieties of soups, mostly made with pumpkin, chickpeas, and beans. The pasta, in turn, is often made with Solina wheat, an ancient variety of soft wheat typical of the Marsica region.

 

Agnello alla brace. (Immagine da https://ricette.donnamoderna.com/ricetta-costolette-di-agnello-alla-brace-180502)

 

Typical second courses include grilled meats (lamb and pork), with the traditional mutton arrosticini taking center stage. As for cheeses and cured meats, Capistrello’s signature cheeses are sheep’s milk cheeses (pecorino, ricotta, and caciocavallo), while traditional cured meats are made from pork.

 

Ferratelle marsicane. (Immagine da https://www.dolciaveja.it/le-ferratelle/)

 

For dessert, there are Ferratelle and Ciammelle. Ferratelle are warm, thin pastries filled with jam or cream, typical of the holidays, especially during the Christmas season. Ciammelle, on the other hand, is a simple ring-shaped dessert, often flavored with anise.